How to prepare Recipe for cooked spinach
Layered Spinach And Sausage Crepes Recipe
Ingredients:
12 crepes (7 inch size), at room temperature
1 package (10 oz. size) frozen chopped spinach, thawed
1 pound mild Italian sausage
1 large onion, chopped
3/4 teaspoon each oregano leaves and dry basil
1 jar (15 oz. size) spaghetti sauce
2 eggs
1 pint small-curd cottage cheese
6 tablespoons grated Parmesan cheese, divided
Squeeze out as much moisture as possible from thawed spinach; set
aside.
Remove casings from and crum¬ble sausage into a wide frying pan over medium heat. Cook, stirring, until meat is lightly browned; dis¬card drippings. Add onion and cook until soft. Stir in oregano, basil, and spaghetti sauce. Reduce heat and simmer, uncovered, stir¬ring occasionally, for about 10 minutes or until sauce thickens.
Combine eggs, cottage cheese, spinach, and 4 tablespoons of the Parmesan cheese.
In a lightly greased shallow 3-quart casserole or 9 by 13-inch baking dish, ar¬range half of the crepes (overlap them slightly) so they cover the bottom of the casserole and come up the sides. Spread half the spinach mixture over crepes; then half the meat sauce. Repeat layer¬ing with remaining crepes, spinach, and meat sauce. Top with remaining Parmesan cheese. At this point you may cover and refrigerate until next day.
Bake, covered, in a 375 degree oven for 45 minutes (1 hour, if refriger¬ated) or until heated through. Let stand for about 15 minutes, then cut into squares to serve.
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